This batch was produced with the idea of creating a cider with a real potential for ageing using a dominant of structuring apple varieties as well as acid apples.

After 3 years in our cellar, we now think this cider has a great complexity and balance. If stored in good conditions (under 13°C), 2013 Brut Cider will continue to develop further complexity in the bottle. The apples have been stored about two weeks before pressing.

Fermentation was done under temperature control and with several rackings. After filtration, the cider was naturally refermented in the bottle. "